skin_bones_202628_0893

Eric Evert and Ted Strauch take a ride on the Bone Luge, a combination of marrow from Anderson Beef, berries, and bread, served on a split bone, and chased with a shooter of Breckenridge bourbon whiskey with cream soda funneled with the bone. âSkin & Bones,â an event created and hosted by Epicurean Culinary Group, as part of a three-day conference titled âThe Art of Catering FOOD,â presented by the International Catering Association and Catersource Magazine, at City Hall Event Center in Denver, Colorado, on Monday, July 23, 2012.
Photo Steve Peterson